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Dan Kluger's Homemade Ricotta with Baked Eggs and Tomato Sauce
Recipe adapted from Dan Kluger's class at the New York Culinary Experience.
Picture this: gorgeous oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They're rich, delicious, and freaking beautiful.
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Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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